Friday, June 22, 2007

Yogurt cake



This cake recipe, 'gateau au yaourt', is often taught to French children who are just learning to cook. It's very much like a sour cream pound cake, but you can play with the flavors by using different fruited yogurts. For this batch I made cupcakes, used pineapple yogurt, and added a half of a cherry on top. (We don't like pineapple yogurt, so rather than alternating who has to eat the one out of six-pack that is, we just freeze them. When I want to make this cake, I pull one out to thaw.)

Pour 1 pot of yogurt, the flavor of your choice, in a mixing bowl. Now use the yogurt cup as your measuring tool.

2 yogurt cups flour
1 1/2 yogurt cups sugar
1/2 yogurt cup oil
3 eggs
1 1/2 tsp baking powder
1 t vanilla
Orange or lemon zest (opt)

In a large bowl mix together yougurt, sugar and oil. Beat in the eggs and stir in vanilla. In a small bowl mix flour and baking powder. Stir it into the yogurt mixture. Add zest, if using.

Pour into greased loaf pan. Bake at 350 degrees for 30 minutes or until browned and knife inserted in center comes out clean.

2 comments:

Chris and Kate Borders said...

Does the size of the yogurt container matter?? I'm in charge of dessert for the 4th of July party we're going to - these might have to be one of our options... :)

Jonathan & Kari said...

Hi Kate,

Just use the yogurt cup as your measuring tool and the recipe will adapt itself. It's not a super specific recipe, in any case. Sometimes I add more yogurt or chopped fruit or if I don't have enough I mix in sour cream.

Have fun!